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1 whole chicken (cleaned)
1 onion, chopped
3 cups rice, rinsed and drained
3 tablespoons tomato paste
handful of chickpeas, soaked overnight
1 teaspoon ground cardamom
salt
black pepper
oil
eggs
In a large pot, fry the onion in oil until it turns golden. Add the tomato paste, stir together, and cook for a few minutes.
Add two cups of boiling water and continue to cook the sauce, another two to three minutes.
Add the chickpeas and seasonings.
Nestle the chicken inside the sauce. Cook on all sides, for a total of 15 minutes.
Add more boiling water until it reaches the top of the chicken (not higher). Shake the pan a little to mix up the contents. Place the rice around the chicken. Bring to a boil.
In a separate small pot, boil eggs to clean them. Once boiled, add to the tbit pot on top of everything.
Place, covered, in the warm oven (120 degrees Celsius) from Friday afternoon until Shabbat afternoon.
Photography by Tamara Friedman
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